JAMBALAYA STEW RECIPES

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SLOW COOKER JAMBALAYA RECIPE | ROBIN MILLER | FOOD NETWORK



Slow Cooker Jambalaya Recipe | Robin Miller | Food Network image

Provided by Robin Miller : Food Network

Categories     main-dish

Total Time 7 hours 15 minutes

Prep Time 15 minutes

Cook Time 7 hours 0 minutes

Yield 4 servings

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

Steps:

  • In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
  • Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

BEST JAMBALAYA PASTA RECIPE - DELISH.COM



Best Jambalaya Pasta Recipe - Delish.com image

Looking for an easy Cajun pasta recipe? This Jambalaya Pasta from Delish.com is the best.

Provided by Lauren Miyashiro

Categories     weeknight meals    dinner    main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 16

1 tbsp.

extra-virgin olive oil

1

onion, chopped

2

bell peppers, chopped

2

links andouille sausage, sliced crosswise

2

cloves garlic, minced

2

boneless skinless chicken breasts, cut into 1" pieces 

1 tsp.

Cajun seasoning

Kosher salt

Freshly ground black pepper

10 oz.

penne

1

(15-oz.) can diced tomatoes

4 c.

low-sodium chicken broth

1/2 c.

heavy cream

1 c.

shredded cheddar

Freshly grated Parmesan, for serving

Chopped parsley, for serving

Steps:

  • In a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, then add sausages and cook until browned. Add garlic and cook until fragrant, 1 minute, then add chicken. Season with Cajun seasoning, salt, and pepper and cook, stirring often, until chicken is golden and cooked through.  Add penne and stir, then pour in diced tomatoes and chicken broth. Simmer until pasta is al dente and almost all liquid is absorbed, about 20 minutes.  Stir in heavy cream and cheddar until melty.  Serve with Parmesan and parsley. 

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FORGOTTEN JAMBALAYA RECIPE: HOW TO MAKE IT
During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. —Cindi Coss, Coppell, Texas
From tasteofhome.com
Reviews 4.8
Total Time 04 hours 50 minutes
Category Dinner
Cuisine North America, Cajun
Calories 230 calories per serving
  • In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
    Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
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I had no choice but to learn to cook many years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste—that's how my now-famous venison stew recipe came to be! —Gene Pitts, Wilsonville, Alabama
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Calories 271 calories per serving
  • In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt and pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.
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BECCA'S JAMBALAYA RECIPE - SIMPLY RECIPES
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